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With his extraordinary ability to capture the spirit of the age, Tony Bilson has been one of Australia's leading chefs for over 40 years, and his restaurants have represented milestones in Australian gastronomy. In this autobiography, Tony tells his full story, starting with his earliest days in the bohemian Melbourne of the 1970s. Dealing candidly with the bad times as well as the good, and seasoned with a generous serve of behind-the-scenes gossip, Bilsons autobiography will be eagerly devoured by food-obsessed readers around the world.'Tony Bilson is one of the fathers of modern Australian cuisine, although he would like to be the French father Im sure. Reading his memoires is a looking glass into a time of unparallelled development in food in Australia and his part in it. The great wine makers, chefs, artists, industrialists and pollies are all named. I felt like I was there with him, and for part of it I was. I still remember the last Sunday that Tony cooked at Berowra waters Inn in 1982. He cooked a dish of salami of pheasant, still one of the best dishes I have eaten in this country, and quite simply cooked by one of the greatest cooks we have ever produced.' - Neil Perry

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